Knit Together

Let one who wants to move and convince others, first be convinced and moved themselves. If a person speaks with genuine earnestness the thoughts, the emotion and the actual condition of their own heart, others will listen because we all are knit together.
--Thomas Carlyle

Friday, December 08, 2006

German Potato Salad

This is savory and served warm. Incredibly good.

2 lbs. red new potatoes
olive oil
caraway seeds
dill weed
2 bundles of green onions
1/2 stick butter
3 Tbsp flour
1 can of beef or chicken broth
3 Tbsp white vinegar
2 Tbsp spicy German style mustard
small jar of apricot preserves
salt and coarse ground pepper
1 lb. of crisp lean bacon

Fry bacon, cool, and crumble. Set aside.

Select good, firm small new potatoes. Boil until tender yet still a little firm. Slice with the skins left on. Sprinkle with oil, caraway seeds, and dill weed. Add chopped green onions (use the bulb too) and set aside.

Melt the butter and 2 Tbsp of olive oil in a skillet. Add 2 Tbsp of flour and stire. Add broth slowly & whisk until mixture thickens into a thin cream sauce. If it thickens too much, add water to thin down the sauce. Add vinegar, mustard, and preserves. Salt and pepper to sates. Pour small amounts of the hot thin cream sauce to coat the potatoes (there will be sauce left over -- too much will make them mushy). Sprinkle bacon on top and serve hot. If not serving immediately, keep warm in a 150 degree oven. Add some of the remaining sauce if the salad dries out.

Makes 12 servings. Weight Watcher points per serving: 6


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